When I got the recipe, it was more like 'put a little of this in and a little of that', and well, I really don't like doing that when I haven't made a recipe before, so I have listed approximately how much you can start with and then you can tweak and change to your hearts content to make it a love for your buds - yes that was a pun...
Ingredients:
1lb chicken
2 T cooking oil
16 oz pkg bowtie pasta
rosemary
thyme
1 small red onion, chopped
1 cup sun dried tomatoes packed in olive oil (I get mine from costco)
1 small container grape tomatoes, cut in halves
1 cup crumbled feta cheese
cardini's ceasar dressing (costco sometimes carries, but I had to brave walmart this go around)
To prepare chicken, heat frying pan with oil and place chicken that has been seasoned liberally with rosemary and thyme. Really, it may seem like a lot, but once you mix it in with the rest of the salad, the seasonings mix. I probably use about 3 to 4 Tablespoons for the chicken, a mixture of the Rosemary and Thyme. Cook thoroughly on both sides and let cool. Next prepare pasta according to package. Once cooked, drain and rinse with cold water. You'll note, in the picture I used some weird spiral pasta. That's because the beautiful bowtie bowl went to the church barbeque and I wanted some extra for home and was low on bowties, but you can use whatever. At this point, pour pasta into a large bowl and mix a little of the ceasar dressing in to prevent the pasta from sticking later on. Cut chicken up into bite size pieces and put in bowl with pasta. Usually I haven't prepared my other ingredients, so the bowl goes in the fridge till I'm ready. Next, add onion, sun dried tomatoes (drained somewhat, but some oil goes well), grape tomatoes, and if the salad is completely cooled add the feta as well. I probably mixed about 6 oz of ceasar dressing; it's really up to you and how creamy you like your salad. Do a taste test and after you're satisfied, let chill in the fridge for a few hours. Hope you enjoy! I have received many compliments on this recipe.
